Today we are talking turkey. We are sharing our turkey memories and stories and lots of turkey tips. For many of us we are getting into the holiday season and that often includes a full turkey dinner. It can be one of the biggest joys of the year or one of the biggest culinary challenges you face. Either way, everyone will find some turkey inspiration from what Kirstie calls Jody’s Turkey Manifesto. It will answer all your questions. Should you brine? What temperature is safe? Can you cook your turkey the day before?&nbsp;﻿Jody and Kirstie not only answer these questions and more, but they also break down the process into manageable steps and debunk a few turkey myths along the way. Whether you are a seasoned pro or roasting your very first bird, this episode is packed with turkey tips and inspiration to help you find the Joy of Cooking this holiday season.&nbsp; Key Topics &amp; Takeaways:<ul><li>Kitchen Stories: Kirstie shares a "Weekly Win" recipe for a Zucchini Meat and Cheese Lasagna, perfect for using up garden gluts or eating gluten-free..</li><li>The Turkey Manifesto: Jody introduces the ultimate guide to decision-making for your bird. This includes choosing between fresh or frozen and determining the right size (aim for 1.5 lbs per person).</li><li>Brining Basics: The chefs explain the difference between wet and dry brining.</li><li>Tip: Dry brine with 1 teaspoon of kosher salt per pound of turkey for 24 to 48 hours.</li><li>Temperature Matters: Stop guessing and use a thermometer.</li><li>Breast meat should reach 157°F to 160°F.</li><li>Thigh meat should reach 175°F.</li><li>The Make-Ahead Hack: Jody’s secret to a relaxed holiday is cooking the turkey the day before, carving it cold, and reheating it in stock and butter.</li><li>Gravy Gold: How to use turkey necks and roasted bones to create a rich stock, ensuring you never run out of gravy.</li></ul> Chef Over Your Shoulder is our podcast about the connections we make through cooking. Pairing professional Chefs Jody O'Malley and Kirstie Herbstreitand from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure.&nbsp; Links and Resources<a href="https://blog.theculinarystudio.ca/recipes/zucchini-meat-cheese-lasagna/" target="_blank">Zucchini Lasagna</a><a href="https://blog.theculinarystudio.ca/how-to-cook-a-turkey/" target="_blank">Jody's Turkey Manifesto</a><a href="https://blog.theculinarystudio.ca/brining-turkey-guide/" target="_blank">Guide to Brining Turkey</a> Connect with us!<a href="https://www.theculinarystudio.ca/" target="_blank" style="background-color: transparent;">The Culinary Studio Website</a><a href="https://www.instagram.com/culinarystudio" target="_blank" style="background-color: transparent;">The Culinary Studio Instagram</a><a href="https://www.instagram.com/amy_schlueter/" target="_blank" style="background-color: transparent;">Amy Schlueter Instagram</a><a href="https://www.facebook.com/TheCulinaryStudio/" target="_blank" style="background-color: transparent; color: rgb(17, 85, 204);">The Culinary Studio Facebook</a><a href="https://www.tiktok.com/@culinarystudiocanada" target="_blank" style="background-color: transparent; color: rgb(17, 85, 204);">The Culinary Studio TikTok</a>

<description>&lt;p&gt;&lt;span style="background-color: transparent; color: rgb(31, 31, 31);"&gt;Today we are talking turkey. We are sharing our turkey memories and stories and lots of turkey tips. For many of us we are getting into the holiday season and that often includes a full turkey dinner. It can be one of the biggest joys of the year or one of the biggest culinary challenges you face.&lt;/span&gt;&lt;/p&gt;&lt;p&gt;&lt;br&gt;&lt;/p&gt;&lt;p&gt;&lt;span style="background-color: transparent; color: rgb(31, 31, 31);"&gt;Either way, everyone will find some turkey inspiration from what Kirstie calls Jody’s Turkey Manifesto. It will answer all your questions. Should you brine? What temperature is safe? Can you cook your turkey the day before?&amp;nbsp;&lt;/span&gt;&lt;/p&gt;&lt;p&gt;&lt;span style="background-color: transparent; color: rgb(31, 31, 31);"&gt;&lt;span class="ql-cursor"&gt;﻿&lt;/span&gt;&lt;/span&gt;&lt;/p&gt;&lt;p&gt;&lt;span style="background-color: transparent; color: rgb(31, 31, 31);"&gt;Jody and Kirstie not only answer these questions and more, but they also break down the process into manageable steps and debunk a few turkey myths along the way. Whether you are a seasoned pro or roasting your very first bird, this episode is packed with turkey tips and inspiration to help you find the Joy of Cooking this holiday season.&amp;nbsp;&lt;/span&gt;&lt;/p&gt;&lt;p&gt;&lt;br&gt;&lt;/p&gt;&lt;p&gt;&lt;strong style="background-color: transparent; color: rgb(31, 31, 31);"&gt;Key Topics &amp;amp; Takeaways:&lt;/strong&gt;&lt;/p&gt;&lt;ul&gt;&lt;li&gt;&lt;strong style="background-color: transparent; color: rgb(31, 31, 31);"&gt;Kitchen Stories:&lt;/strong&gt;&lt;span style="background-color: transparent; color: rgb(31, 31, 31);"&gt; Kirstie shares a "Weekly Win" recipe for a Zucchini Meat and Cheese Lasagna, perfect for using up garden gluts or eating gluten-free..&lt;/span&gt;&lt;/li&gt;&lt;li&gt;&lt;strong style="background-color: transparent; color: rgb(31, 31, 31);"&gt;The Turkey Manifesto:&lt;/strong&gt;&lt;span style="background-color: transparent; color: rgb(31, 31, 31);"&gt; Jody introduces the ultimate guide to decision-making for your bird. This includes choosing between fresh or frozen and determining the right size (aim for 1.5 lbs per person).&lt;/span&gt;&lt;/li&gt;&lt;li&gt;&lt;strong style="background-color: transparent; color: rgb(31, 31, 31);"&gt;Brining Basics:&lt;/strong&gt;&lt;span style="background-color: transparent; color: rgb(31, 31, 31);"&gt; The chefs explain the difference between wet and dry brining.&lt;/span&gt;&lt;/li&gt;&lt;li&gt;&lt;em style="background-color: transparent; color: rgb(31, 31, 31);"&gt;Tip:&lt;/em&gt;&lt;span style="background-color: transparent; color: rgb(31, 31, 31);"&gt; Dry brine with 1 teaspoon of kosher salt per pound of turkey for 24 to 48 hours.&lt;/span&gt;&lt;/li&gt;&lt;li&gt;&lt;span style="background-color: transparent; color: rgb(31, 31, 31);"&gt;Temperature Matters: Stop guessing and use a thermometer.&lt;/span&gt;&lt;/li&gt;&lt;li&gt;&lt;span style="background-color: transparent; color: rgb(31, 31, 31);"&gt;Breast meat should reach 157°F to 160°F.&lt;/span&gt;&lt;/li&gt;&lt;li&gt;&lt;span style="background-color: transparent; color: rgb(31, 31, 31);"&gt;Thigh meat should reach 175°F.&lt;/span&gt;&lt;/li&gt;&lt;li&gt;&lt;strong style="background-color: transparent; color: rgb(31, 31, 31);"&gt;The Make-Ahead Hack:&lt;/strong&gt;&lt;span style="background-color: transparent; color: rgb(31, 31, 31);"&gt; Jody’s secret to a relaxed holiday is cooking the turkey the day before, carving it cold, and reheating it in stock and butter.&lt;/span&gt;&lt;/li&gt;&lt;li&gt;&lt;strong style="background-color: transparent; color: rgb(31, 31, 31);"&gt;Gravy Gold:&lt;/strong&gt;&lt;span style="background-color: transparent; color: rgb(31, 31, 31);"&gt; How to use turkey necks and roasted bones to create a rich stock, ensuring you never run out of gravy.&lt;/span&gt;&lt;/li&gt;&lt;/ul&gt;&lt;p&gt;&lt;br&gt;&lt;/p&gt;&lt;p&gt;&lt;span style="background-color: transparent; color: rgb(27, 28, 29);"&gt;Chef Over Your Shoulder is our podcast about the connections we make through cooking. &lt;/span&gt;&lt;span style="background-color: transparent;"&gt;Pairing professional Chefs Jody &lt;/span&gt;O'Malley and Kirstie Herbstreit&lt;span style="background-color: transparent;"&gt;and from the Culinary Studio with me, a burn-to-the-bottom-of-the-pan expert, creates the perfect “recipe” to demystify the kitchen and bring back the joy of cooking…without the pressure.&amp;nbsp;&lt;/span&gt;&lt;/p&gt;&lt;p&gt;&lt;br&gt;&lt;/p&gt;&lt;p&gt;&lt;strong style="background-color: transparent;"&gt;Links and Resources&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;&lt;a href="https://blog.theculinarystudio.ca/recipes/zucchini-meat-cheese-lasagna/" target="_blank"&gt;Zucchini Lasagna&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href="https://blog.theculinarystudio.ca/how-to-cook-a-turkey/" target="_blank"&gt;Jody's Turkey Manifesto&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href="https://blog.theculinarystudio.ca/brining-turkey-guide/" target="_blank"&gt;Guide to Brining Turkey&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;br&gt;&lt;/p&gt;&lt;p&gt;&lt;strong style="background-color: transparent;"&gt;Connect with us!&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;&lt;a href="https://www.theculinarystudio.ca/" target="_blank" style="background-color: transparent;"&gt;The Culinary Studio Website&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href="https://www.instagram.com/culinarystudio" target="_blank" style="background-color: transparent;"&gt;The Culinary Studio Instagram&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href="https://www.instagram.com/amy_schlueter/" target="_blank" style="background-color: transparent;"&gt;Amy Schlueter Instagram&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href="https://www.facebook.com/TheCulinaryStudio/" target="_blank" style="background-color: transparent; color: rgb(17, 85, 204);"&gt;The Culinary Studio Facebook&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;a href="https://www.tiktok.com/@culinarystudiocanada" target="_blank" style="background-color: transparent; color: rgb(17, 85, 204);"&gt;The Culinary Studio TikTok&lt;/a&gt;&lt;/p&gt;&lt;p&gt;&lt;br&gt;&lt;/p&gt;</description>

Today we are talking turkey. We are sharing our turkey memories and stories and lots of turkey tips. For many of us we are getting into the holiday season and that often includes a full turkey dinner. It can be one of the biggest joys of the year o...

Chef Over Your Shoulder: Cooking Tips, Recipes & Kitchen Inspiration

The Turkey Manifesto: Your Guide to a Stress-Free Feast | Cooking Tips, Recipes & Kitchen Inspiration

The Turkey Manifesto: Your Guide to a Stress-Free Feast | Cooking Tips, Recipes & Kitchen Inspiration

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